Su-Vid and all the subtleties of technology

[Natusichka]

Natusichka, so, let's cook the meat !!

I already ordered it for my husband, I have to buy it tomorrow. Which part is better to buy?

The neck, ham, tenderloin are tasty.
The carbonate is delicious too, in general it depends on how to cook)

Well, to cook and eat sliced.

Then the neck or chop.

Should the meat be marinated with salt, dry white wine and spices?
Do you need to vacuum it immediately or in some kind of vessel, and then put it in a bag before cooking?
Is it enough for a day or longer?
Someone wrote how much salt is needed so that it is not salty, but also enough ... so much information that I do not have time to save it in my head ...

If you marinate in liquid, then in a separate vessel.
Salt needs 18-20 grams per 1 kg of meat.
The pickling time depends on the size of the piece, from two to five days.

[Masinen]

Masinenand I marinated and vacuumized the pork on Sunday night. Do you think you can keep it until Saturday? Will it go bad?

Nope, do not spoil, it will only taste better))

Masha, my husband bought a piece of brisket and a ham.
The brisket is two pieces, we will marinate separately, each piece is 4 cm thick. Here the husband suggests that it is probably better to cut into 4 pieces, since the piece is long, each piece will turn out to be 10-12 cm. The husband wants to salt, pepper, add a little fenugreek (chaman), sweet peas, laurel. leaf (is it necessary?), a little paprika, a little honey and mustard beans (ready-made). What is superfluous and what is missing?
That is, it turns out that there will be dry salting. Can I vacuum and refrigerate? How long should you put in the refrigerator?
And more ... The husband wants half and half ordinary salt and nitrite ... Is it necessary and can it be so?

There is also a ham, it is with a skin, do I need to cut it off?
It is 1 kg 300 gr in one piece, 7 cm thick, do you need to cut a piece? For spices, the same as in the brisket?

How many questions I asked back ... I don't give my husband anything to do, I'm waiting for recommendations!

The brisket is two pieces, we will pickle separately, each piece is 4 cm thick. Here the husband suggests that it is probably better to cut into 4 pieces, since the piece is long, each piece will be 10-12 cm long.

In the sous-form, the main role is played not by the length, but by the thickness, it is not necessary to cut them

The husband wants to salt, pepper, add a little fenugreek (chaman), sweet peas, laurel. leaf (is it necessary?), a little paprika, a little honey and mustard beans (ready-made). What is superfluous and what is missing?

I'm not sure about honey, you can also add nutmeg

there will be dry salting. Can I vacuum and refrigerate? How long should you put in the refrigerator?

You can, brisket for three days, and luggage for 5 days at least.

half and half ordinary salt and nitrite ... Is it necessary and possible?

Can!

There is also a ham, it is with a skin, do I need to cut it off?

Can I scald it to make it softer? pour over boiling water, but do not touch the meat.

It is 1 kg 300 gr in one piece, 7 cm thick, do you need to cut a piece?

Don't, let it be 1 large piece

Use the same spices as in the brisket

you can do the same.
Instead of honey, it is better to add sugar 0.5 tsp

Thank you, Mashenka, for the quick answer! Allowed my husband to start doing! And I will perform the most important thing - vacuuming !!!!!
We almost got into a fight .... I say how I want, but he wanted his own way. But I still won !!!!!!

Added on Friday 01 Apr 2016 08:41 AM

Well, I came with a small report.Meat was vacuumized yesterday. It turned out 2 bags with brisket and 1 with ham.
The husband made one package with brisket 1: 1 regular salt + nitrite. We will try to keep it in the refrigerator for 4-5 days, and then put it in the freezer to cook after the fast. And we kept the second night in the refrigerator, and in the morning my husband wanted to start cooking, so the process started! We put it in a slow cooker, filled it with water (measured, it turned out to be 20 degrees) and put it on "LOU", where it heats up to a maximum of 70 degrees. The cooking time according to the table should be seen from the moment the temperature reaches 70 degrees?


And they decided to keep the ham for 5 days in the refrigerator, and then cook it.

Added on Friday 01 Apr 2016 1:52 pm

Added on Friday 01 Apr 2016 1:54 PM

Well, time has passed (I looked at the table).
Now what, you need to dip in cold water? For a long time?
And then what to do?

[Natusichka]

Natusichka, I apologize for not responding, I did not receive a notification from the forum !!!

Time must be counted from reaching 70 g of water

Now what, you need to dip in cold water? For a long time?
And then what to do?

It is necessary to dip into Water, if you are not going to eat right away.
And then fry on a hot grill or frying pan for 1 minute on each side.

[Masha,]

Yes, I did so, the time was counted from the moment of reaching 70 degrees.
And I still dipped it into the water .... did not wait for your answer.
And then I put it in the refrigerator for the night, I got a day ... I just opened it, you should have seen how my husband and I stood and watched as our son ate brisket !!! He thought that we also wanted to eat it, but we waited for what he would say in terms of taste.
The son said that it was VERY tasty !!! He just said that there are not enough spices ... but I think that this is not a little spice, but we just don't let it brew in the refrigerator before cooking. He said that I would like a little more piquancy. He's still the same gourmet! But he asked me to wrap the breasts with me!

Masha, but I didn’t understand ... Why to dip into water only if you eat right away? And why fry? It seemed to me that the point is precisely that it turns out that VK is asleep without frying ... I misunderstood ?!

[Natusichka]

Natusichka, on the contrary, if you eat it right away, you don't need to go into the water.
And if it's still in the refrigerator for a day, then you need to cool it))
For slicing, I always refrigerate and keep it in the refrigerator overnight))

And usually eat chicken or beef fillet.
Roasting, more for aesthetic perception))
I like to give pork a ruddy look)

Got it! For some reason it seemed to me that someone wrote that you need to lower it in very cold water for 5 minutes for shock ... Then the meat will be tastier, or something ...

No, it is not necessary to omit it for good taste, but in order to suppress the development of harmful and unnecessary bacteria.
For this)
That's right, shock chilling.

[roasting, required]

Roasting, more for aesthetic perception

Somewhere on the forum it was discussed: roasting, required by Su-Vid technology ...

to suppress the development of unnecessary and harmful bacteria.

[Iskatel-X]

Iskatel-X, for pork yes.
And beef, fish is optional, but you can)

So you still need to fry it?
Whole or cut?
And I missed this moment ... I gave my son not fried ...
And where can you read about it?
The recipe book says nothing about this ...

fry - Whole piece

What's the point?

The meaning is in a ruddy appetizing crust.

Somewhere on the forum, it was discussed: roasting, mandatory according to the Su-Vid technology ...

I realized that this is not only for an appetizing crust ... And this is a must. So I ask where you can read about this.

But no, frying is necessary only for meat and steaks so that the juice does not leak out - that is, for the crust (and, it is better to do this not in a pan, but with a mini-blowtorch caramelizer). In other cases, you can do without it.

Hello girls! I'm with you. Today I enjoyed blue whiting using sous vide technology. I simply washed the fish, sprinkled it with white pepper, salt and a mixture of basil and snakehead herbs. Evacuated.Then she cooked at a temperature of 57 degrees (my Orsyusha keeps the temperature perfectly) in a slow cooker for 80 minutes. Chilled under cold water. Then overnight in the refrigerator. Insanely tasty fish. The meat is simply incomparable. At first I planned to bake it a little under the grill, but didn’t have time .. I ate it.

[Irina]

Irina, Hurrah!!! We are waiting for new recipes for sous vide. Your fantasy is okay.

[Irina]

Irina, Hurrah!!! We are waiting for new recipes for sous vide. Your fantasy is all right.

Thank you Checkmark. You are one of those culprits who got me interested in this toy
I already have ideas, but until the spring sore period is over, I cook with tension.

[Ira,]

my Orsusha perfectly keeps the temperature)

Ira, what model of Orsusha? I want to see .... is there a pressure cooker?

I have Orsson 5015. For 2 years now I have been su-vidnic in it on the mode of your choice.

[Ira,]

Ira, what model of Orsusha? I want to see .... is there a pressure cooker?

look in my technique. I do not remember exactly. this is a pressure cooker.

Looked! Is it very bulky? Compared to 18 Panasonic?

Looked! Is it very bulky? Compared to 18 Panasonic?

I have one, so I have nothing to compare. but pressure cookers don't seem small

[Irina]

Irina, thanks, you will need to look and compare the sizes.

Girls!Has anyone cooked beef tongue in a vacuum? Please share your experience.
Happiness came to me - a beef tongue weighing almost 2 kg.
How to cook it correctly so that it tastes delicious?

How to print this sous-vid time table ???

[Natusichka]

Natusichka,

Beef tongue (Steba SV 2) (SD)


nnv200569, COPY TO A COMPUTER AND PRINT ON A PRINTER))

[Masha!]

Masha! Thank you very much! I flew to watch and read!

Mashenka, forgive z-ku, even after work I think hard. Already copied.

I am reporting on the indie fillet: a piece 2.5 - 3 cm thick = 2.5 hours, t 60 * + left to lie warm until morning.
This is so yummy !!! I have no words! I would have thrown him on the grill, but I can't, my husband will come from the dacha today, well, you can't shock him right away (with my acquisitions), I will gradually hint
There is also broth, but not much.
Thank you very much for teaching me how to cook such a dish, and Mashenka for her patience

[nnv200569]

nnv200569, Natasha, super !! Well done!!
Well, yes, no need to stress husbands

[nnv200569]

nnv200569, Natasha, super !! Well done!!
Well, yes, no need to stress husbands

Here I am about the same Leave tomorrow again to the dacha, then I will get a grill and I will pamper myself

[Natasha!]

Natasha! How delicious it turned out!

[Natusichka]

Natusichka, yeah, I liked it myself. I treated the employee and the boss at work, they also liked it. And the boss began to ask how she cooked and what kind of thing it was ... they hadn't heard anything about it. And I'm bragging about our site!

[Mashenka]

And I decided to try the sous vide .. There is not a suvidnitsa and a vacuum machine, but there was a piece of pork, in a vacuum, already marinated and with spices. It was necessary to spend coupons from the intersection.

I turned on the multicooker for the chef at 65 degrees and for a maximum time of 140 minutes. Just in case, after the first cycle I measured the water temperature in the Element, it turned out to be exactly 65 degrees!
I held 4 cycles, after each cycle, I turned the bag over, in the end it turned out about 9 hours.
And here is the result

Honestly, at first it was strained that the color of the meat changed little, so my husband took the sample
He really liked it, remained alive
The meat is very tasty, juicy
Mashenka, Thank you so much! for new technologies!
I will do more, you need to buy a vacuum cleaner! s

[Jouravl]

Jouravl, Nadezhda, it turned out very cool !!!! Well done!

The vacuumator is very necessary!

[Masinen]

Masinen, Masha, thank you! exactly, you need to buy. I'll go read about them Temko.

[Jouravl]

Jouravl, Nadezhda, beautiful meat turned out!
A vacuum sealer in the house is a good helper, saves food and saves us time.
So happy choice.

[Irina]

Irina, Hurrah!!! We are waiting for new recipes for sous vide. Your fantasy is all right.

Oh, girls, I’m making a FAQ now ... such recipes disappear. But now I am without a laptop, without a camera with an antediluvian little tablet. There is no opportunity to display a recipe, but there are a lot of recipes! At least I'll write ... but it's a shame. Now is the time for wild garlic. Don't miss the opportunity. The tablet misinterprets the reptile words, already infuriates. Goodbye to mistakes. A cool filling - wild garlic (if you want to just cut it, if you want to sauté it), cottage cheese, cheese, salt, basil. Any proportions. Whether in meat or in pies. Shortcrust pastry tart with such a filling plus a creamy filling, you will lose your mind. And I wanted sous-vid. Free the chicken leg (be sure to cut off excess fat) from the bone so that you do not waste cooking time on it. I have a technology in the recipe for Stuffed chicken legs, I'm sorry I can't insert the link. Cram the specified filling there. No need to sew up. Spasse part of wild garlic (fry until soft for a couple of minutes) quickly in butter. Smear the leg with salt and spices (do not overdo it), put in a bag, sautéed wild garlic on top. Vacuum. Cook at 75, so that it was 65 inside. I kept it in the multitool for 7 hours. Not only is the delicious meat incomparable, but also the smell of butter melted from wild garlic !!!!! A little under the grill for beauty (I didn't) and .... Should you continue?
Try it! It's awesome!
I want to make cheese cakes ...

Turn the whole leg with salt and spices, put in a bag, sautéed wild garlic on top. Vacuum. Cook at 75, so that it was 65 inside. I kept it in the mult for 7 hours. Not only is the delicious meat incomparable, but also the smell of butter melted from wild garlic !!!!! A little under the grill for beauty (I didn't) and .... Should you continue?
Try it! This is incomparable!
I want to make cheese cakes ...

Look how it played out ...

[Irisha]

Irisha, thanks for the new ideas! Indeed, wild garlic now needs to be shoved everywhere, while the season. It is a pity that you cannot expose with recipes, it will be a pity if you get lost.